• Course

    Main

  • Prep time

    20 Mins

  • cook time

    45 Mins

  • servings

    4

  • Images by

    @colleenncaptures

Ingredients

  • 1 cup Lotus Foods Organic Forbidden

    ®

     Rice
  •  cups vegetable stock
  • 1 tbsp coconut oil
  • ½ yellow onion, finely diced
  • 1 stalk celeryfinely diced
  • 1 red bell pepper, finely diced
  • 1 large carrot, finely diced
  • 1 clove garlic, finely minced
  • 1 15oz can cannellini beans
  • 1-2 tsp Himalayan sea salt
  • fresh cracked pepper, to taste

Pesto

  • 1 cup parsley leaves
  • ½ cup cilantro leaves
  • ¼ cup extra-virgin olive oil
  • 1 tbsp nutritional yeast flakes
  • ¼ tsp sea salt
  • juice of 1/2 lemon

product used in the recipe

Organic Forbidden® Rice

  • 1

    Prepare rice per directions on package, substituting vegetable stock for water.

  • 2

    Heat a large sauté pan over medium-high heat. Add coconut oil, onion, celery, red pepper and sauté for 2-3 mins.

  • 3

    Add in carrot and garlic. Continue to sauté for another 2-3 mins.

  • 4

    Add in beans, cooked rice, salt and pepper to taste.

  • 5

    For the Pesto, place all ingredients in a high-speed blender and run until smooth, scraping down the sides as necessary. Depending on preferred consistency, add a little water (1 tbsp at a time).

  • 6

    Drizzle pesto over bean and rice bowls before serving.

  • product used in the recipe

    Organic Forbidden® Rice